Recipe Image

Buffalo Deviled Eggs

  • 20 m
  • 30 m
EatingWell Test Kitchen
“Vinegary hot sauce, such as Frank's Red Hot, gives this healthy deviled egg recipe great Buffalo-style flavor. To keep calories in check, we swapped out half the full-fat mayo for nonfat Greek yogurt.”


    • 12 large eggs
    • ¼ cup nonfat plain Greek yogurt
    • ¼ cup mayonnaise
    • 2 tablespoons finely chopped celery
    • 1 tablespoon minced shallot
    • 1 tablespoon hot sauce
    • 2 teaspoons Dijon mustard
    • 1 teaspoon white-wine vinegar
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 tablespoon crumbled blue cheese


  • 1 Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.
  • 2 Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, celery, shallot, hot sauce, mustard, vinegar, salt and pepper and process until smooth.
  • 3 Spoon about 1 tablespoon of the filling into each egg white half. Top each with a blue cheese crumble.
  • Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.
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